Cilantro Corn Salad

"An easy recipe to put together for a lunch, dinner cruise or prepare ahead for a family outing. Best made from fresh corn off the cob."

Ingredients:

2 cups Fresh Corn (canned may be substituted)

¼ cup White Wine (dry or semi-dry)

½ cup Garlic, minced

¾ cup Green Bell Pepper, finely chopped (use red and green for extra color)

½ cup Red Onion, finely chopped

½ tsp. Jalepeno Pepper, finely chopped (optional)

Dressing:

2 Tbs. Rice Vinegar

2 tsp. Lime Juice, fresh

2 tsp. Cilantro, chopped

1Tbs. Parsley, chopped

Sale & Pepper to Taste

Directions:

Heat the Wine and braise the Corn and Garlic in medium pan over medium heat until the Wine has completely evaporated.

Add the Peppers and Onions and toss for three minutes.

Combine the dressing ingredients and toss with the Corn and Pepper mixture.

Serve slightly cool or at room temperature.

Keeps well stored in refrigerator for 4 to 6 days.